Pour ½ cup water into the bowl of a Heavy-Duty Mixer fitted with a dough hook and add yeast and honey. Whisk to blend and allow the mixture to rest until creamy, about 5 minutes.

Weight and combine the flours and keep them close at hand. Hold back ½ cup water. Add half of the flours, oil, and remaining water to the yeast mixture. Pulse the mixer until the ingredients are moist. With the mixer on low speed add remaining flours. Add the sea salt. Add the held back ½ cup of water slowly until it forms a nice dough. You may not need all of it.

Increase mixer to medium speed and allow knead for 8-10 minutes.

Allow dough to rise until double in a well oiled bowl about 1½ hours.

Punch done dough and let it rest for 5 minutes. Divide the dough into four pieces by cutting into quarters. Lightly dust the cut side of the pieces and shape into ovals shaped like slippers. Transfer to cornmeal dusted peel or the back of cookie sheets. Cover; let rise in warm, draft-free place until doubled in size, about 45-60 minutes. Preheat oven to 375ºF.

Spray oven with water to make steam. Slide the dough off the peel onto baking stones or bake the loaves on cookie sheets. Bake the loaves at 375ºF for 25 minutes or until done. Remove from oven; cool on wire rack.

(Whole milk instead of water makes this bread even richer) I have made these loaves the size of actual slippers by dividing the dough into 16 pieces. And they bake only 12-15 minutes.

Herb Butter

·1 Tbs. each parsley

·1 Tbs. sweet basil

·2 lbs. butter, softened

·2 Tbs. additional butter

Melt the 2 Tbs. of butter in a skillet over medium heat. Add the herbs & allow to cook just until aromatic. Remove from heat and allow to cool. Addthe herb mixture to the remainder of the butter and blend thoroughly. Spoon mixture into individual serving dishes, allow to set, then serve with bread.

Honey Butter

·2 cups honey

·1 cup butter

Let butter stand in room temperature until soft. Add honey and stir until it is perfectly blended. Cover tightly and keep cold.

**This is not necessarily a documentable or even period recipe, but one SCA folks have come to enjoy as part of their dining experience.

Place the sausage into a pan and cover with a wine and broth mix consisting of 1/4 cup red wine for each 3/4 cup pork stock with salt to taste if the pork stock is unsalted. Bring to a gentle simmer and simmer for 20 minutes or until cooked. Don't worry if you see bits in the stock at this point, it is the tannins in the wine reacting with the pork stock, it does not affect the taste. Allow to cool in the broth in the fridge overnight. Remove sausages from the broth, skin (because the casing now has the consistency of a rubber band) slice on a bias, arrange on the serving platter. Serve cold,.

Mix sugar and spices in a bowl. Dip nuts into the egg white, then into
the sugar mixture and turn to coat thoroughly. Put nuts on a baking
pan, separate them as much as possible. Bake at 250 for about 1 hour.
Store in an air-tight container.

SECOND REMOVE

Lamb Roast (from a Translation of Il Libro de Cucina)

Rub it well with crushed garlic cloves and salt in order that it takes the flavor. Before one puts it on the spit one can also stuff it with beaten lard, garlic herbs, grated cheese, eggs and common spices. Let it cook on the spit over a slow fire and when it is cooked it should be served as such hot. If you want to make it on the grill, first half cook it by boiling, and then dust with salt and fennel flowers. Let it roast on the grill until it has taken a good color on both sides. Serve hot with a sauce of red vinegar, sugar, cinnamon and a small clove of garlic.

Sauce good for Meat of Mutton or of kid (taken from a translation ofIl Libro di Cucina)

"The best sauce that you can make if this boiled or rasted.Take the fat meat well cooked and well beaten and mash in a mortar with enough leaves of parsely and mint and sage and rosemary anhd other good herbs that you may have and mix with this meat and put cinnamon and cl oves and pepper and temper this sauce with the most fine vinegar that you have.

Roast the carrots, whole, in their skins at 375 Fahrenheit for 40 minutes or until tender. Remove from the oven and allow to cool. When cool, remove the skins, slice the carrots. Arrange in a dish sprinkle with the salt, toss with the olive oil, sprinkle with the vinegar. Dust lightly with the spices, serve at room temperature. Serves 6.

Piselli freschi soffrigato con buttiro - fresh peas fried in butter

·1 small clove garlic
4 tablespoons chopped fresh parsley
1 lb of frozen peas, thawed in by covering with boiling water or in the microwave
2 tablespoons butter

Melt the butter, add the garlic and fry briefly, add the peas and fry gently for 5 minutes until water is boiled off and the pies begin to take some color. Sprinkle with parsley. Serve hot, serves 10

Barley and Lentils

Barley For 8:

·3 tablespoons olive oil

·1/2 cup onion, chopped

·1 clove garlic, minced

·1 cup barley, pearled

·1 dash freshly ground pepper

·5/8 quart vegetable stock

·1/4 teaspoon salt

Preheat the oven to 350 degrees F. Add the oil to a deep, oven-proof pan heated to high and fry the onions and garlic until very lightly browned. Add barley and pepper and stir until coated. Add stock and salt and bring to a boil. Quickly place in a baking dish and cover. Bake until barley is tender and stock is absorbed, about 45 minutes. Let stand covered for at least 10 minutes.

Lentils For 8:

·1/2 pound lentils

·1 quart water

·1/2 onion, peeled and halved

·1/2 whole garlic clove, peeled

·1/2 whole bay leaf

·salt and pepper to taste

While barley is baking, wash and pick over lentils. Combine lentils with 8 cups water, whole onion, garlic clove and bay leaf in a large pan. Bring to a boil and then reduce heat to a simmer, uncovered, until lentils are tender, 20-30 minutes. Drain and let cool. Remove the onion, garlic, and bay leaf.

Putting it all together:

Combine barley and lentils, mixing well. Season with salt and pepper to taste. Serve warm or room temperature.

Sabocado ( Elderflower Torte)

·Bottom of Form 0

·2 pie crusts, pre-baked

·1 pound fresh ricotta cheese

·8 egg whites, very lightly beaten

·2/3 cup sugar

·1/3 ounce fresh ginger root, peeled and minced fine

·1/4 pound lard

·1/4 pound butter

·1/2 cup milk (or less)

·1 tablespoon elder flowers dried

·2 teaspoons granulated sugar, for sprinkling

·rosewater, for sprinkling: OPTIONAL

Preheat your oven to 325°F. Soften the butter and the lard together, preferably

at room temperature (do not melt). Place the cheese in a mixing bowl and add the

Make a dough of the flour, shortening and enough water to hold it
together. Roll out into a sheet and set aside.

Mix beef and spices together until combined thoroughly. Form into a
roll. Wrap dough around beef and bake at 325 until a meat thermometer
reaches 160 degrees when inserted into the beef. (~30-45 minutes)

Mix egg yolks, vinegar, water and broth together with a fork and brush
on top of roll. Let cook for a couple more minutes, remove and serve
with Garlic Sauce.

Take the grapes, break the skins and place in a covered pot on a low heat for one hour. Strain the grapes through a sieve and then strain the resultant pulpy juice through a jelly bag or cheesecloth. This should yield 8 oz of grape juice. Add the sugar, return to the pan and bring to a boil. As it boils remove any scum that rises to the surface. Simmer for about 20 minutes until the sauce reaches a consistency that is tacky and thick and is before the jelly stage.

Core the apples, chop roughly and place in a pan with the wine and sugar, simmer until tender. Remove the apples from the liquid and press through a sieve or other strainer, to remove skin and mash apples.
Blend 8 oz grape sauce with 8 oz of apple mush in a blender with the lemon peel and remaining spices including the mustard. Blend until smooth. This is a sweet, tangy, fruity mustard, in every way friendly (which is the literal translation of amabile). Makes enough to fill a 16 oz canning jar, serves 30 for feast.

Cook noodles for time directed in either water or broth. (Feast done in
water.) Layer into greased pan noodles, some of each cheese and some of
each spice until pan is full.
Pour milk over the top. Bake in 350 oven for 15-30 minutes to melt
cheese and brown top. (Almost any cheese tastes good. Use whatever is
handy.)

·1/4 teaspoon dried mint - use 3 times this amount if fresh plant is available

·1/4 teaspoon dried majoram - use 3 times this amount if fresh plant is available

·1/2 teaspoon dried sage - use 3 times this amount if fresh plant is available

·1/2 ounce fresh ginger root, peeled and minced finely

·a dash freshly ground black pepper

·1/4 teaspoon salt

Pre-bake the pie crusts. Grate the cheese and mix it with the freshly chopped herbs. In a separate bowl, place the egg whites and add the melted butter. Mix this carefully with the cheese and herb combination. Set this mixture aside.

Add the egg mixture to your pre-baked pie crusts and bake until the top of the pie is golden and the filling is firm, about 40 to 45 minutes. Let cool to room temperature and serve.

Bring stock to a boil, add apples and cook for a minute or two. (Not
too long - they will lose all their flavor if cooked to a soft texture
in the stock..) Add Parsley and Mint to taste at the last minute, cook
for a moment longer, then put into bowls and serve. You can sprinkle on
cinnamon, sugar, nutmeg or cloves to taste if you like.